Recently I picked up on something new I have never done until now . I got interested in the low oxygen brewing website and picked up another (cold side tip).

Ever since I have been pressure fermenting I have been just letting it ferment all the way it would go, then at FG do the closed transfer to a serving keg thing. I lost my last double batch (yes all 10 gallons) when air was sucked in due to worn out corny keg post o-rings. So to never repeat that again, it's advised to transfer when...

If you ar following the FWH thread you see I have doen some experiments in this system, It highly interest me as I do like hops, but I do not like hash hops.

I am not a scientist, I do not even know how to measure how harsh hops can be except blind testing.

So I am doing just that, I have 4 friends who are trying to identify which beers are what, how I brew is I make 5 gallons of wort, divide that and do one FWH and the other I add at the onset of the boil....

Here are two American style brews that I just completed.
On the first brew, I was looking to do a pre-prohibition cream ale so I looked around learned some history and came up with this recipe. I also wanted to max out my 8 gallon pot so I did a variation with water added at boil and in fermenter. I usually don't do a volume variation but it is nice to know if you are willing to sacrifice a bit from pure BIAB (there are some great write ups on variation on the site) to gain a gallon or two you...

I have two batches of Pilsner on tap now (among 6 total on tap...lots, too much to brew more right now). Some interesting notes in bitterness, and at least calculated bitterness with our BIABacus and it's Tinseth formula. Reviewing Lumpy's Post this morning made me think about this...

Tale of 2 Pilsners:
1) Czech Pilsner - supposed to have IBU of around 40. Instead of Saaz (CZ or US), used Sterling hops (US) - 100%. Sterling is supposed to be very similar. Tastes like it has some Citrus in...

Hi all,
Purchased this a few years ago, have never had time to use it,
its up for grabs
it was modified by Morebeer to accept 1/2 fittings as opposed to the barb fittings they come with
(looks like they started selling these in this configuration since)

Single level brewstand,
solid as a rock,
heatshield for burner, fits 100L pot
clamp for marchpump
lockable castors, (they cost $150 I think)
Currently has 3 ring burner with Medium pressure reg fitted,
which can be removed or negotiated.
pick up only from Bicton, (near Fremantle)
$150 ono

When I was growing up, I often heard the phrase, And, it only has x moving parts!!!

I think, in brewing, we need to re-member (make whole) this most basic of principles. We have done it with BIAB (three vessels 're-membered' into one) but BIAB is just another method of making sweet liquor. There is much more to brewing.

Adding moving parts is often admired because it looks good and it looks sophisticated and it looks like fun. I have no problem with that at all. In fact, I love stuff like...

[NOTE: This question was asked in another forum recently and links were made to BIABrewer.info. alymere and a few others are doing a great job on that other forum in this thread . I hope this helps...]

As mentioned in this BIABrewer post , the answer to the question is yes.

Like anything that involves the word, efficiency , things can get complicated very quickly so the following answer is hopefully a good simplification.

Imagine if my standard of efficiency , just to be silly, was to soak 1...

here's an experiment that turned out to be two outstanding beers.
i brewed 40L of one wort, split it into two cubes and fermented with a few variations.
one beer is a Belgian Strong Ale and the other a HellerBock Lager (Maibock).

the Bock was a huge hit at our Israeli Independence Day party last night. i downed 4 pints and got a very nice buzz ;)